Skip to main content

Herb-Stuffed Quorn Meatless Fillets with Beet & Bulgur Salad

A spinach and bulgur wheat salad topped with beets and Quorn Fillets stuffed with herbs.

Great for light summer lunches or as an addition to a bib feast.

Serves 2

30 mins


230 cals
(Per serving)

20 g fiber
(Per serving)

Quorn Meatless Chicken Fillets packaging.

Made with Quorn Meatless ChiQin Fillets


Excellent source of protein



  • 1 package of Quorn Meatless Fillets, thawed (Vegan, if preferred)


  • 1 bunch flat-leaf parsley
  • 1 bunch mint
  • 1 clove garlic (peeled and chopped)
  • 2 tablespoons olive oil
  • Juice of ½ lemon
  • Salt and pepper


  • 4-6 cooked, peeled beets
  • ½ cup cooked bulgur (or other preferred whole grain like barley or quinoa)
  • 2 cups baby spinach
  • Salt & pepper


  1. Preheat the oven to 400 degrees
  2. Blitz the herb stuffing ingredients in a blender or food processor, season with salt and pepper to taste.
  3. Cut along the Quorn Meatless Fillets lengthwise and fill with the herb stuffing.
  4. Place the Quorn Meatless Fillets and cooked beets on a baking sheet and drizzle with a bit of olive oil. Cook for 10 minutes.
  5. Mix the bulgur and baby spinach in a bowl. Serve on two plates topped with the 1 cutlet and 2-3 beets each.

Recipe Inspiration

See all recipes

The nation has spoken


2 out of 5 stars

Rate & review

Leave a star rating and/or a review for this recipe. Your feedback will help the nation to make smart shopping choices, and we'll use it to learn & improve our recipes.


By proceeding, you agree to our Terms & Conditions. To find out what personal data we collect and how we use it, please visit our Privacy Policy.